From: Tuscany, Italy
Blend: 95% Sangiovese and 5% Colorino

Taste & Critical Acclaim: Vinous said of owner Renzo Masi and Basciano, “[Masi] turns out solid, well-made and relatively inexpensive Chiantis that age well at this little-known Chianti Rufina estate. His wines all show the tell-tale refinement, high acidity, relatively low alcohol, sour cherry fruit and slight underbrush-mushroom notes that define great Rufina wines, and they couldn’t be any farther removed from alcoholic fruit bombs.”

From the heart of Chianti Rufina, on the top of a hill overlooking the Argomenna Valley on one side and the Sieve River on the other, comes our next great find. It’s muscular with good structure, great mineral-tinged fruit, dominant cherry flavors and the subtle, intricate bramble notes that make Rufinas so dang fun to drink.

A great 90-point review from Wine Spectator is tied to this sub $20/btl Chianti gem, which commends the wine for its “fine balance, length and character”. That kind of score from Wine Spectator doesn’t come often for wines at this price point, but it happened, and we were all over it.

James Suckling, 91 points.
“Lifted, floral notes with raspberries, violets, sage and crushed mint leaf. Medium-bodied, chewy yet juicy on the palate with brisk acidity. Energetic. Drink in 2024." —James Suckling

“This is the basic wine of the Fattoria, yet our research of the highest quality applied to all our vineyards, not only the most suited ones. This Chianti lines up its quality level to the Riserva and single vineyard wines. It is made from 95% Sangiovese and 5% Colorino. The fermentation takes place with maceration on the skins for about 20 days, followed by 8 months of barrel aging in French oak. The wine has a deep ruby red color and intense bouquet of black cherry and violet aromas and flavors. It is full and round on the palate with excellent tannic structure and a round harmonious finish.” — importer

Pairing: Chianti has great acidity, enough tannin for character, and a spicy/smoky finish that makes it a popular pairing with common Italian food dishes. Spaghetti or Pasta Bolognese, Pizza, Veal Marsala, Lasagna, Eggplant/Veal & Chicken Parmesan (check out the recipe below) are all enhanced by the herbal notes and smoky finish.

Veal Parmesan
By Melissa Clark

About. Located in the heart of Tuscany's Chianti Rufina area, this outstanding Italian red is crafted by the famed Masi family. After purchasing the Fattoria di Basciano in 1932, they quickly went to work removing the old plantings in favor of specialized Tuscan varieties. For the past 80 years, the Masi's have become world renown for their deeper versions of Chianti with full, intense flavors, excellent tannin structure and a round harmonious finish.

The Fattoria di Basciano is located in the heart of the Chianti Rufina area, overlooking the Argomenna valley on one side and the right bank of the Sieve River on the other. The vineyards are at an elevation of 300 meters above sea level, lying on a very stony soil, known locally as Galestro. The micro-climate is ideal for the ripening of the grapes, dry and breezy, marked by scarcity of rain and a remarkable range of night and day temperatures.